Ah, summer. I love you and your fresh, local, seasonal fruit. Crumbles, pies, jams, cakes; the possibilities are endless. Choosing what to make with the huge box of blueberries in my fridge is the hardest part. Torn between a crumble and a pie, I decided to make a blueberry pie with crumble topping.
Nothing smells quite as good as a Twice Baked Blueberry Crumble Pie when it’s baking in the oven (except maybe, maybe cinnamon rolls). As the crust browns and the fruit bubbles away, the house is filled with the delicious scent of rich, buttery pastry and sweet blueberries.
This is the kind of pie that you eat for dinner (because your whole family was out for the day and you are too lazy to cook). This is the kind of pie you eat for
breakfast lunch the next day (if there's any left after said family comes home and eats your pie) when you're sick and decide to stay home for work. It's that kind of pie.
Click below for the recipe.
Twice-Baked Blueberry Crumble Pie
The reason I love crumble toppings is because it allows me to prebake the pie crust, ensuring that it stays super crisp.
- 1 ¼ cups all purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1 teaspoon lemon juice
- 5-6 tablespoons ice water
- 1 egg white
- 5 cups blueberries
- 2/3 cup sugar
- 1/3 cup flour
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 cup all-purpose flour
- 1/3 cup cold butter
- 1/8 teaspoon cinnamon
For crust, in a large bowl, stir flour and salt together. Cut butter into flour until coarse crumbs form.
In a small bowl, stir lemon juice with water.
Gradually add a few teaspoons of water to the flour-butter mixture at a time. Stir and push moistened pastry to side of bowl. Repeat until all flour is moistened. Form the pastry into a flattened ball and fold the dough over itself a few times. This will create more layers of butter and pastry and result in a flakier crust. Wrap, and chill for at least an hour.
Preheat the oven to 425F. On a lightly floured surface, roll pastry to ¼ inch thick. Transfer to a 9-inch pie dish, and trim the dough about ½-inch larger than the pie plate. Fold the excess dough under and crimp in any style you want. I used my thumb, index finger, and middle finger to achieve the classic crimp. Prick bottom with a fork. Line with foil, and fill with pie weights (I used dried, uncooked beans).
Bake pie shell for 15 minutes. The trick is to make sure that your pie crust has set before removing the foil and weights. Once the outer edges of the crust appear opaque and cooked through, remove foil and weights, and bake for another 10-12 minutes or until golden. Right after the pie has come out of the oven, brush the surface with a thin layer of egg white. The egg white will cook and seal the surface so that your pie doesn’t get soggy.
Lower the heat to 400F. In a medium bowl, combine all the filling ingredients and pour into the pie shell. For the crumble, in the same bowl (if it is dry), combine the flour, sugar, and cinnamon. Cut in the butter using a pastry blender or a knife until coarse crumbs form. The crumble should look relatively dry and clump together when you squeeze it together. Spread the crumble over top the pie.
Bake for 40 to 50 minutes, rotating halfway through to ensure even baking, until the crust and crumble are golden brown and the filling is bubbly and thickened. Let cool for a couple hours (so the filling can set up) before serving.